Indulge in this Classic French Onion Soup, where deeply caramelized onions dance in a savory beef broth crowned with broiled Gruyère cheese—comfort food that feels like a warm hug on chilly evenings.
Why You’ll Love This Recipe
– Rich, savory flavor from slowly caramelized onions
– One-pot cooking for easy cleanup
– Homemade comfort food made with pantry staples
– Perfect for cozy weeknight dinners or elegant dinner parties
– Savory broth infused with herbs for depth of flavor
– Golden, broiled Gruyère cheese adds a decadent finish
– Customizable: swap broths or cheeses to suit your taste
– Bread-on-the-soup tradition elevates texture and presentation
– No fancy equipment—just a good Dutch oven and your stovetop
– Freezer-friendly (just skip the bread topping before freezing)
Ingredients
– 6 large yellow onions, thinly sliced (about 4 pounds; sweet Vidalia work too)
– 4 tablespoons unsalted butter (½ stick; Kerrygold recommended)
– 2 tablespoons extra-virgin olive oil (adds a fruity note)
– 1 teaspoon granulated sugar (helps with caramelization)
– 1 teaspoon kosher salt (plus more to taste)
– ¼ teaspoon freshly ground black pepper
– 2 cloves garlic, minced (or 1 teaspoon garlic paste)
– ½ cup dry white wine (optional; Pinot Grigio or Chardonnay)
– 8 cups low-sodium beef broth (homemade or boxed)
– 2 sprigs fresh thyme (or ½ teaspoon dried thyme)
– 1 bay leaf
– 6 slices baguette, about 1-inch thick (day-old bread is ideal)
– 2 cups Gruyère cheese, grated (or Swiss cheese as a substitute)
Directions
1. Preheat the broiler and prepare bowls
Position an oven rack about 6 inches from the broiler element. Preheat on high and set out 4–6 oven-safe soup crocks.
- Slice the onions
Peel and cut each onion into uniform, thin half-moon slices—uniformity ensures even caramelization. - Melt butter and oil
In a 5-quart Dutch oven over medium heat, melt the butter with olive oil until shimmering. - Caramelize the onions
Add sliced onions, sugar, salt, and pepper. Cook over medium-low heat, stirring every 5 minutes. Total time: 35–45 minutes, until onions are a deep golden brown. Pro tip: scraping the fond (browned bits) off the bottom adds extra umami. - Add garlic
Stir in minced garlic and cook for 1 minute, just until fragrant—avoid browning. - Deglaze with wine
Pour in the white wine, use a wooden spoon to scrape up any stuck bits, and simmer until reduced by half (2–3 minutes). - Add broth and herbs
Pour in beef broth, tuck in thyme sprigs and bay leaf, then bring to a gentle simmer. - Simmer to meld flavors
Reduce heat to low and cook, uncovered, for 20–25 minutes—this allows flavors to marry. Discard thyme stems and bay leaf. - Assemble and top
Ladle the hot soup into each crock. Float a baguette slice on top of each serving, then pile generously with grated Gruyère. - Broil until bubbly
Place crocks under the broiler for 2–3 minutes, watching closely. Remove when cheese is melted, bubbly, and slightly browned. Garnish with fresh thyme leaves if desired.
Servings & Timing
Yield: Serves 4–6 bowls
Prep Time: 15 minutes prep
Cook Time: 35–45 minutes caramelizing + 25 minutes simmering—about 1 hour total
Broiling & Assembly: 5–7 minutes
Total Time: Approximately 1 hour 15 minutes
Variations
– Add a splash of cognac or sherry when deglazing for a boozy warmth.
– Use vegetable broth and omit cheese for a vegan twist; top with nutritional yeast.
– Swap Gruyère for fontina or sharp cheddar for a different melt and flavor.
– Stir in finely chopped mushrooms with the onions for extra umami.
– Sprinkle panko breadcrumbs on top of cheese for a crunchy crust.
– Infuse broth with a pinch of smoked paprika or a dried chili flake for subtle heat.
Storage & Reheating
Refrigerator: Cool soup completely, cover, and store in an airtight container for up to 3 days. Omit bread and cheese if you plan to reheat later.
Freezer: Freeze cooled soup (no bread) in freezer-safe containers for up to 3 months.
Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over low heat, stirring occasionally. For the full experience, ladle into crocks, add bread and cheese, and broil until bubbly.
FAQs
Q: Can I make this vegetarian?
A: Yes—swap the beef broth for a rich, low-sodium vegetable broth and use vegan cheese or nutritional yeast.
Q: Why add sugar to the onions?
A: A teaspoon of sugar jump-starts the caramelization process, bringing out the onions’ natural sweetness faster.
Q: How do I prevent the onions from burning?
A: Keep the heat at medium-low, stir every few minutes, and add a splash of water if the fond sticks too aggressively.
Q: Which onion variety works best?
A: Yellow onions are traditional, but sweet Vidalias or Walla Wallas caramelize beautifully too.
Q: Can I skip the wine?
A: Absolutely—simply add an extra ¼ cup of broth or a splash of sherry vinegar for acidity.
Q: How do I get a crispier cheese top?
A: Grate cheese finely, layer it thickly, and broil close to the heat source for a minute longer—but watch carefully to avoid burning.
Q: Is this freezer-friendly?
A: Yes—freeze the soup base without bread or cheese; add fresh toppings when ready to serve.
Conclusion
This Classic French Onion Soup brings together tender caramelized onions, savory beef broth, and gooey Gruyère for an irresistibly creamy, comforting meal. It’s a one-pot wonder that’s perfect for chilly nights, dinner parties, or anytime you need a culinary hug. Give it a try, leave your feedback below, and don’t miss my other comfort classics like Beef Bourguignon or Coq au Vin!
Classic French Onion Soup
Ingredients
- 6 large yellow onions thinly sliced (about 4 lbs)
- 4 tablespoons unsalted butter ½ stick
- 2 tablespoons olive oil extra-virgin
- 1 teaspoon granulated sugar helps with caramelization
- 1 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper freshly ground
- 2 cloves garlic minced
- 1/2 cup dry white wine optional
- 8 cups beef broth low-sodium
- 2 sprigs fresh thyme or ½ tsp dried
- 1 leaf bay leaf
- 6 slices baguette 1-inch thick
- 2 cups Gruyère cheese grated
Instructions
- Position an oven rack about 6 inches from the broiler. Preheat on high and set out 4–6 oven-safe soup crocks.
- Peel and cut each onion into thin, uniform half-moon slices for even cooking.
- In a 5-quart Dutch oven over medium heat, melt butter with olive oil until shimmering.
- Add onions, sugar, salt, and pepper. Cook over medium-low, stirring every 5 minutes, until deep golden (35–45 minutes)—this slow process builds rich umami.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in white wine, scrape up browned bits, and cook until liquid is reduced by half (2–3 minutes).
- Stir in beef broth, thyme sprigs, and bay leaf. Bring to a gentle simmer.
- Cook uncovered for 20–25 minutes to meld flavors. Discard thyme and bay leaf before serving.
- Ladle soup into crocks, float a baguette slice on top, and sprinkle generously with grated Gruyère.
- Place under broiler for 2–3 minutes until cheese is bubbly and golden. Garnish with fresh thyme if desired.
